Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
Have you been making ice cream or perhaps zabaglione recently? If yes, then you're left with lots of egg whites. Last weekend we had blackberries with zabaglione at friends' place, and were left with 6 egg whites after that. K. had already made the most beautiful macarons for the New Year's Eve party (see Flickr photo set here), so I had to come up with another idea. Meringues or pavlova are always an option, but then I remember an egg white cake recipe my schoolmate Kristel had shared on my Estonian site, where it had got good reviews. I decided to give it a go.
It's a bit similar to the famous Angel Cake (heavy on egg whites, no egg yolks), but it's not as virtuous as it contains almost a stick of butter. Psst - don't tell anyone! :)
And it was lovely. Very simple to make (especially with the help of my trustworthy KitchenAid Stand Mixer), and I loved the dense, moist and small crumb of the resulting cake. I made a plain version, but would consider adding some Nielsen Massey Madagascar Bourbon Vanilla Extract or real vanilla seeds, or perhaps couple of drops of Boyajian pure orange oil next time.. In any case it's a good recipe to have on hand when you've got lots of egg whites but don't feel like making meringues..
Egg White Cake
(Munavalgekook)
Serves 8-10
6 large egg whites
250 g caster sugar
160 g plain/all-purpose flour
1 heaped Tbsp potato starch or cornflour
1 tsp baking powder
100 g melted butter (just under a stick), slightly cooled
Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy. Mix the rest of the sugar with flour, potato starch and baking powder, then sift into the egg mixture and fold in gently.
Finally fold in cool melted butter.
Pour the batter into a buttered bundt-form and bake in a pre-heated 180 C oven for 30-40 minutes. Test for doneness with a wooden toothpick.
Cool slightly before turning out of the cake tin.
Some other bloggers have tried this cake:
Ju @ The Little Teochew (2012)
Karen @ Citrus & Candy (2009)
Sarah @ What Smells So good (2009)
Erika @ Beyond Pasta (2012, though she doesn't link back to here)
Ronni @ Cooking Memos (2011)
Closet Domestic Bunny (with matcha!, 2012)
La Petit Four (another matcha version, 2012)
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